How To Make Sushi Rice (Perfect Every Time)

Why You’ll Love This Recipe

• Yields fluffy, sticky, and flavorful rice every time

• Step-by-step directions for both rice cooker and stovetop methods

• Ideal for sushi rolls, poke bowls, or as a tasty side dish

• Includes the perfect balance of vinegar, sugar, and salt for authentic sushi flavor

• Beginner-friendly with helpful soaking and cooling tips

• Versatile and great for meal prepping

• Easily scaled up or down

• Made with pantry-friendly ingredients

• Offers guidance on storage and reheating

• No special skills or tools required

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• sushi rice

• water (amount varies depending on method)

• rice vinegar

• sugar

• salt

Directions

1. Rinse the Rice: Place the sushi rice in a large bowl. Wash under running cold water while moving the rice in circular motions with your hand. Continue until the water runs clear. Drain carefully.

2. Soak the Rice:

   • Rice Cooker: Add rinsed rice and 1½ cups + 1 tablespoon water to the rice cooker bowl. Let it soak for 30 minutes.

   • Stovetop: Add rinsed rice and 1⅜ cups (330ml) water to a pot. Soak for 30 minutes.

3. Cook the Rice:

   • Rice Cooker: Start cooking using the “sushi rice” function if available. Once done, let it sit for 10–15 minutes without lifting the lid.

   • Stovetop: Bring the pot to a boil with the lid on, then reduce to minimum heat and cook for 8 minutes. Remove from heat and let sit for 10–15 minutes without lifting the lid.

4. Make Sushi Vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Bring to a boil, then stir until sugar dissolves. Turn off the heat.

5. Season the Rice: Transfer the cooked rice to a large bowl. Pour the hot sushi vinegar over the rice and gently toss to combine.

6. Cool: Cover the bowl with a damp tea towel and let it cool at room temperature before using.

7. Serve: Use the rice to make sushi rolls, poke bowls, or enjoy it as a flavorful side.

Servings and timing

Servings: Serves 4 (makes about 4–8 sushi rolls)
Calories per serving: 283 kcal
Prep time: 40 minutes
Cook time: 10 minutes
Soaking time: 1 hour
Total time: 1 hour 50 minutes

Variations

• Brown Sushi Rice: Substitute with short-grain brown rice, but expect a firmer texture and longer cooking time.

• Seasoned with Mirin: Add a splash of mirin for extra sweetness and umami.

• Less Sweet Option: Reduce the sugar in the vinegar mixture to suit your taste.

• Extra Tangy: Add a bit more vinegar if you prefer a stronger flavor.

• Spicy Twist: Mix in a little wasabi powder for a subtle kick.

• Kombu Addition: Soak a piece of kombu with the rice for extra umami.

• Coconut Rice Variation: Add a small amount of coconut milk for a tropical flavor.

• Herb-Infused: Add a strip of lemon peel or ginger during soaking for a light infusion.

• Low-Sodium: Use less salt in the vinegar seasoning if watching sodium intake.

Storage/Reheating

Freshly cooked sushi rice is best used immediately. If needed, store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the texture will harden once chilled.

To Reheat:

• For poke bowls or other non-sushi uses, sprinkle a bit of water over the rice and microwave it covered for 30–60 seconds until warm and slightly rehydrated.

• Do not use refrigerated rice for making sushi rolls, it won’t have the right texture.

FAQs

1. How do I know when sushi rice is fully rinsed?

When the water runs clear and no longer looks cloudy, your rice is properly rinsed.

2. Can I use jasmine or basmati rice for sushi?

No, these types of rice do not have the right texture or stickiness required for sushi.

3. What if I don’t have rice vinegar?

You can use white vinegar as a substitute, though the flavor will be slightly sharper and less authentic.

4. Do I need a rice cooker to make sushi rice?

No, the stovetop method works just as well if followed correctly with soaking and steaming steps.

5. Can I make sushi rice ahead of time?

You can prepare it a few hours ahead, but it’s best used fresh at room temperature. Avoid refrigerating until absolutely necessary.

6. How do I keep sushi rice from drying out?

Cover it with a damp tea towel while it cools to keep it moist and prevent crusting.

7. Can I freeze sushi rice?

Freezing is not recommended as it alters the texture significantly. It’s best used fresh or stored short-term in the fridge.

8. What’s the ideal rice-to-water ratio?

For the stovetop, it’s 1:1.1. For the rice cooker, it’s typically 1:1.25, but this can vary—check your rice cooker’s manual.

9. Why is my sushi rice mushy?

Overcooking or using too much water can cause mushy rice. Be precise with measurements and follow the soaking/cooking times carefully.

10. Can I use sushi rice for non-sushi dishes?

Yes, it’s excellent in poke bowls, rice bowls, or even pan-fried for a crispy treat.

Conclusion

Perfect sushi rice is the cornerstone of great homemade sushi. With this simple recipe and a bit of attention to detail, you’ll get consistent, restaurant-quality results every time. Whether you’re a sushi lover or just exploring Japanese cuisine, mastering sushi rice is a skill that opens the door to endless delicious possibilities.

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